My Go-To Cabbage and Carrot Slaw When I Need a Quick Side

This cabbage and carrot slaw has a fresh, lightly creamy crunch with just the right touch of sweetness from the carrots, raisins, and orange juice. When I was testing this recipe, I wanted to make a dressing that felt light yet had a touch of sweetness. The orange juice and raisins brought that out just right. Then I added a bag of fresh shredded cabbage slaw, which gave it the crunch, color, and easy shortcut I was hoping for. My husband especially liked the raisins mixed with the carrots because they add a soft little sweetness without taking over the whole bowl.

A bowl of coleslaw made with shredded cabbage, carrots, raisins, and pumpkin seeds sits on a light blue surface next to a wooden spoon and a checkered kitchen towel. this for later
This cabbage and carrot slaw is crisp, sweet, and just a little tangy with a fresh orange dressing that makes it a make-ahead favorite for potlucks and easy family dinners.
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I like making this when I need a quick side dish for dinner because I can stir it together in just a few minutes, pop it in the fridge, and move on with the rest of the meal. It is simple, but it still feels thoughtful on the table. When I’m having people over, this is one of those easy sides I appreciate because it holds up well, adds pretty color, and gives everyone something cool and fresh without adding one more complicated thing to my to-do list. If you enjoy a brighter, citrusy slaw like this, this zesty Mexican cabbage slaw has that same fresh crunch with a bit more bold flavor.

Main Ingredients

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.

A tray with ingredients for coleslaw: bag of shredded cabbage, two carrots, an orange, small bowls of raisins, pepitas, mayonnaise, honey, sugar, ground pepper, granulated garlic, paprika, and salt.
You’ll be using a bag of shredded cabbage slaw as your base, plus extra shredded carrots for a little more texture. The dressing is made with mayonnaise, orange juice, apple cider vinegar, and a few pantry spices. Raisins add a bit of sweetness, and pumpkin seeds bring in that final crunch right before serving.

Helpful Ingredient Tips

  • Bagged cabbage slaw: This keeps things quick and easy. No need to slice cabbage unless you want to.
  • Orange juice: Freshly squeezed gives the best flavor, but bottled will still work to make prep even easier.
  • Raisins: They add a gentle sweetness that balances the tangy dressing. I know not everyone loves raisins. If you’re not a fan, you can leave them out. It will still taste good, just a little more on the tangy side. 

How To Make Cabbage and Carrot Slaw

This one’s really simple, and once you’ve made it a time or two, you won’t even need to think about it.

A metal whisk with a green handle rests in a large white mixing bowl containing a seasoned mixture of liquid and spices on a light blue surface.

Step 1: Start with your dressing. In a large bowl, whisk together the mayonnaise, sugar, orange juice, apple cider vinegar, salt, onion powder, black pepper, olive oil, and sweet paprika until smooth.

A white bowl containing shredded cabbage, grated carrots, pumpkin seeds, and raisins, all arranged in separate sections on a light blue surface.

Step 2: Add the shredded cabbage slaw, shredded carrots, and raisins to the bowl. I usually just use tongs or two big spoons to give it a good mix until everything is well coated in the dressing.

A white bowl filled with coleslaw made of shredded cabbage, carrots, raisins, and possibly other vegetables, with a serving spoon resting inside, on a light blue surface.

Step 3: Cover the bowl and pop it in the fridge for 1 to 2 hours. Right before you’re ready to serve, sprinkle in the pumpkin seeds and give it one last toss.

Tip: If you have the time, let it chill closer to the full 2 hours. The cabbage softens just a bit, and the sauce’s flavor intensifies.

Variations

  • Adjust the sweetness: If you prefer less sweetness, you can slightly reduce the sugar. It will make the dressing more tangy.
  • Try a different seed: If you don’t have pumpkin seeds, I’ve swapped in sunflower seeds before, and they work just fine. Add them right before serving, just like the original.

Make Ahead Tips

  • You can prepare the full slaw, cover it, and refrigerate it for a few hours before serving. Just wait to add the pumpkin seeds until the last minute, so they stay crisp. 
  • If you’re hosting, I usually make this earlier in the day so it’s one less thing to think about later. You can also try my creamy classic southern coleslaw for another easy make-ahead option. 
A large bowl and two smaller bowls filled with coleslaw made of shredded cabbage, carrots, raisins, and pumpkin seeds, with a wooden spoon resting in the large bowl, on a light blue surface.
A bowl of shredded cabbage and carrot salad topped with raisins and pumpkin seeds, with a wooden spoon and a checkered cloth beside it on a light blue surface.
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Gina Dickson

Cabbage and Carrot Slaw

Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
This cabbage and carrot slaw is a fresh, crunchy side with a lightly sweet and tangy orange dressing. It has a nice mix of textures from the crisp cabbage, soft raisins, and crunchy pumpkin seeds. I like making this salad because it uses simple ingredients and gets me in and out of the kitchen quickly. It’s easy to make ahead and works well for both family dinners and casual gatherings.
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Ingredients
 

  • 1/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1/3 cup orange juice, fresh squeezed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 16 ounce shredded cabbage slaw, bagged
  • 1 cup carrots, peeled and shredded
  • 1/2 cup raisins
  • 1/3 cup pumpkin seeds

Instructions
 

Make the Dressing

  • In a large bowl, combine the mayonnaise, sugar, orange juice, apple cider vinegar, salt, onion powder, black pepper, olive oil, and sweet paprika.
    1/4 cup mayonnaise, 2 tablespoons sugar, 1/3 cup orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon black pepper, 2 tablespoon olive oil, 1 teaspoon sweet paprika
    A metal whisk with a green handle rests in a large white mixing bowl containing a seasoned mixture of liquid and spices on a light blue surface.
  • Whisk until the dressing is smooth and fully blended.

Assemble the Salad

  • Add the shredded cabbage slaw, shredded carrots, and raisins to the bowl.
    16 ounce shredded cabbage slaw, 1 cup carrots, 1/2 cup raisins
    A white bowl containing shredded cabbage, grated carrots, pumpkin seeds, and raisins, all arranged in separate sections on a light blue surface.
  • Toss thoroughly until everything is evenly coated with the dressing.
    A white bowl filled with coleslaw made of shredded cabbage, carrots, raisins, and possibly other vegetables, with a serving spoon resting inside, on a light blue surface.

Chill

  • Cover the bowl and place it in the refrigerator.
  • Chill for 1 to 2 hours to let the flavors develop.

Serve

  • Just before serving, add the pumpkin seeds and toss to combine.
    1/3 cup pumpkin seeds
  • Sprinkle a little extra pumpkin seeds on top for garnish.

Gina’s Notes and Tips

Storage
  • Store any leftovers in an airtight container in the refrigerator. It will keep well for about 2 to 3 days, though the texture will soften over time.
  • This slaw is not a good candidate for freezing because the cabbage will lose its crunch.
  • Just give it a quick stir before serving again. If it looks a little dry, you can add a small splash of orange juice to freshen it up.
Calories: 107kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 240mg, Potassium: 186mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1919IU, Vitamin C: 18mg, Calcium: 24mg, Iron: 1mg
Cuisine: American
Course: Side
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Hospitality with Cabbage and Carrot Slaw

This slaw just naturally fits right into a simple backyard picnic table gathering. You can set things up with a simple table, a few chairs, or even a blanket, and let the food be easy and familiar, like grilled chicken, burgers, or tender BBQ slow cooker pulled pork, plus a couple of sides like baked beans or buttery corn on the cob to round things out. Add a pitcher of something cold to drink and maybe an easy dessert like this black cherry jello with sweet cream cheese topping, and it all comes together without much effort. 

And that’s really what makes it special. Nothing big or showy, just a table that says “you’re welcome here.” It also brings to mind the simple encouragement in 1 Peter 4:9 to “be hospitable to one another,” and this kind of easy, no-pressure gathering is a nice way to do exactly that.

A large bowl and two smaller bowls filled with coleslaw made of shredded cabbage, carrots, raisins, and pumpkin seeds, with a wooden spoon resting in the large bowl, on a light blue surface.